Perfect Homemade Skinny Mashed Potatoes

Perfect Homemade Skinny Mashed Potatoes

Not more feeling guilty with these skinny mashed potatoes, let me show you how to enjoy this classic comfort food with much less butter, no cream or sour cream. Simple, easy and affordable.

Skinny Mashed Potatoes – Perfect Mashed Potatoes

I don’t think I’ve ever met anyone who does not like a side of perfect mashed potatoes. Mind you I used the word ‘perfect’. I use to think making mashed potatoes to be pretty basic until I met my husband who adores mashed potatoes. For him they have to be nothing but perfect mashed potatoes otherwise he will whine like a baby. Really? it does ruin his mood.

Skinny Mashed Potatoes – Perfect Skinny Mashed Potatoes

This classic comfort food aka mashed potatoes are usually loaded with butter, cream and more which end up with too many calories in one dish. Which is a huge problem in our home. Why? Ziv has high cholesterol which means – that butter, cream and sour cream.. NO NO NO!! at least not all in one dish!

So what’s my take perfect mashed potatoes? Well, they must not be dry, they must not be too mushy nor to cheesy or buttery. A perfect blend of potatoes, butter, milk or cream, salt and pepper. Right?

Now I won’t lie to you – I do brag about my mashed potatoes. They are always perfect. So says the family. And today I’d like to share with you how I make my version of perfect Skinny mashed potatoes.

Perfect Homemade Skinny Mashed Potatoes

Let’s talk ingredients and Substitutes

Potatoes – Most people use russet potatoes, personally I prefer the Yukon Gold. a little more expensive than the Russet but I find they do not get too mushy and absorb flavor so much better.

Butter – I’m using just 1 tbsp for every large potato – No more.

Milk – yes, I use milk with a dash of sugar instead of cream or sour cream

Sugar – trust me on this one.. it’s not much but it does bring the same sweetness you get from cream. You can skip the sugar too.

Parmesan Cheese – I love the salty and nutty flavor of the Parmesan goes well when served with any Italian style Baked Chicken Dish.

Recipe for Perfect Mashed Potatoes

Tools

Ingredients

Method

Wash, peel and dice the potatoes into equal size pieces.

Cook the potatoes in a large pot of boiling water for about 10 minutes. You want the potatoes to be soft but not disintegrate. Alternatively, you could also steam the potatoes in a steamer. Just make sure they are cooked on all sides and not hard on the inside.

Drain the potatoes and put them back into the same pot on low heat.

The low heat will evaporate any excess liquid.

Use the potato ricer to mash the potatoes.

Place the milk, butter, sugar, salt, and pepper in a microwave-safe glass/bowl

Heat in the microwave for one minute or until hot – stir to ensure the everything is melted and dissolved.

Next, combine the milk mixture gently folding with the heat on low so the excess moisture will evaporate. Do not stir the potatoes rigorously as it makes the potatoes too mushy. Just fold it all in nicely.

Taste for salt and pepper.

Add Parmesan cheese and stir briefly.

Garnish with fresh herbs or butter.

Now that’s the basic recipe of mashed potatoes. This can be the basis of a lot of different variations. Such as:

Cheesy Mashed Potatoes – You can add grated cheese to the mashed potatoes and make it Cheesy mashed potatoes.

Oven Roast Mashed Potatoes – instead of boiling the potatoes in a pot of boiling water. Prick the whole potato with a fork. place in the oven at 180 C/340 F for about an hour. Once baked – mash and continue with the above recipe and variations. Baking brings out the sweetness of the potatoes.

Mini Mashed Potato Tarts – Serving mashed potatoes at a party is fun if you make some mini individual tarts or buy ready the wafer tart-lets. Add a little sour cream to your potatoes, pipe them into the tart with a big star tip. Springs some cheese or chives – look gorgeous.

Ingredients

Instructions

Wash, peel and dice the potatoes into equal size pieces.

Cook the potatoes in a large pot of boiling water for about 10 minutes. You want the potatoes to be soft but not disintegrate. Alternatively, you could also steam the potatoes in a steamer. Just make sure they are cooked on all sides and not hard on the inside.

Drain the potatoes and put them back into the same pot on low heat.

The low heat will evaporate any excess liquid.

Use the potato ricer to mash the potatoes.

Place the milk, butter, sugar, salt, and pepper in a microwave-safe glass/bowl

Heat in the microwave for one minute or until hot - stir to ensure the everything is melted and dissolved.

Next, combine the milk mixture gently folding with the heat on low so the excess moisture will evaporate. Do not stir the potatoes rigorously as it makes the potatoes too mushy. Just fold it all in nicely.

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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About Veena Azmanov

Veena Azmanov is a professional Cake Artist and Food Enthusiast. The Founder, Editor, Creator and Recipe Developer on this blog. Follow her cake and food journey on this blog as she explores new and classic recipes with a twist.

When I was a kid I got to choose what to have for dinner on my birthday. My moms mashed potatoes were always on my menu! Your version sounds very close to hers – I’m going to have to make a batch soon!

I also prefer the Yukon gold when making potatoes like this. I hardly ever make mashed potatoes anymore because my daughter usually requests mac and cheese. But this sounds so good, I may make it along with the mac and cheese!

VEENA GRAM

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